Wednesday, November 08, 2006

Chick and Broccoli-Pear Salad

Chick and Broccoli-Pear Salad

6 boneless chicken thighs
Olive oil, salt & pepper
2 cups broccoli florets
1/2 cup walnuts
1/2 chopped red onion
2 trimmed and chopped Bosc pears
1/8 cup peanut oil + some for skillet
2 Tbsp honey
1 packet Splenda
2 Tbsp apple cider vinegar
Pinches of ginger, cinnamon & nutmeg

Heat oven to 400°
Rub chicken thighs with olive oil, salt, pepper and garlic powder
Place thighs in 8x8” baking dish – cook for 20 min.
Mix dressing: olive oil, vinegar, honey and spices
Flip chicken; cook 15 minutes more
Drizzle some olive oil in skillet; soften onions
Reduce heat, warm other salad ingredients slightly
Set salad ingredients aside to cool in bowl
When the chicken comes out, combine dressing with salad
Serve together with chicken and sliced fresh pear



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